Tourism operators around the country are rallying to help Christchurch and Canterbury recover from the earthquakes that have struck the region.

New Zealand’s major tourism organisations are urging Kiwi travellers to help Christchurch and Canterbury get back to normal as quickly as possible, by visiting the region and helping keep local tourism operators in business.

At the same time, the Tourism Industry Association New Zealand (TIA) has set up a Quake Break Facebook page [www.facebook.com search for Quake Break] where tourism operators from around the country can post special offers to Christchurch and Canterbury residents seeking a break.

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Our hearts go out to all our Canterbury friends who have lost so much with the recent earthquakes including homes, jobs, but thankfully, not their lives. It’s a miracle no one has been killed.

We feel so far away but really want to help in some way. So we’d like to devote this section of the website to help bring those in need together around the country.

Whether you’re now looking for a new job or a new employee to fill a temporary or full-time vacancy you might have in hospitality; or you need or can provide somewhere temporary to stay, please email your details with what you’re looking for or can provide to veronica.johnston@tplmedia.co.nz and I’ll post your message right here on this page.

May your recovery be a swift one.

All the best,

Veronica

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Canterbury’s resilience is resurfacing today with news that some events of Feast of Canterbury are back on.

 “We are going ahead with some aspects of Feast of Canterbury – the Dine series and the Events are still running and we have updated any cancellations on our website,” says Holly Andrews of Feast of Canterbury.

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Figures just released by Paymark show that businesses in the Canterbury region are trading almost one-third less than the same time last year in the wake of the earthquake that shook the region early on Saturday morning. 

Total spending across the Paymark network in Canterbury between September 4 and 5 was down 32 per cent – an $8.1 million year-on-year deficit.

All retail sectors were badly affected during weekend trading, with Saturday sales down 43 per cent and Sunday sales down 18 per cent on last year.

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It was to be a Champagne celebration well worth attending but tonight Saggio di Vino in central Christchurch will be in darkness, the only sound, an occasional creak, as another after-shock hits.

But where there was a fear that this iconic establishment may not open again, there is now talk that its 19th birthday celebration has merely been postponed.

However, a different story is being told by some hospitality business owners who have lost everything to a forceful thrust of nature that doesn’t know when to let up.
 

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Two more of New Zealand’s best culinary talents were recognised at the Feast by Four Famous Chefs, the restaurant industry’s annual black tie gala dinner.

Twenty-eight years’ experience in the hospitality industry, including establishing Wellington’s highly acclaimed Logan Brown Restaurant & Bar and co-creating the popular TV series Hunger for the Wild, was recognised with chef Steve Logan being presented with the Hall of Fame Award.

The Westpac Innovator Award went to returned Kiwi ex-pat and former New Zealand and British “Chef of the Year” Mark Gregory for his work in founding and managing the local DineAid charity.

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Make a statement with your food purchasing habits by buying products displaying the Blue Tick - it’s your guarantee of cruelty-free food.

The Blue Tick is the Royal New Zealand SPCA’s national certification programme that identifies the animal food product it adorns as being produced in a manner that is guaranteed to be cruelty-free. 

Choosing products displaying the Blue Tick logo enables consumers to confidently select humanely-produced food.

This means that the animals have a good life and have been allowed the “Five Freedoms”:

• Freedom from Hunger and Thirst, by having ready access to fresh water and a diet to maintain full health and vigour.

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DB Breweries has been crowned 2010 New Zealand Champion Brewery at the BrewNZ Awards in Wellington.

The title for the country’s best brewery capped off a triumphant night for the 80 year old company which collected five trophies and eight medals in total - the most for any entrant.

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Muddy Water is proud to announce that Sylvain Taupenas has been promoted Assistant Winemaker

Sylvain is our latest team member. Born and raised in France near the Swiss border, he initially trained as sommelier and Chef. Sylvain used to work in top restaurants in France and Switzerland (Marc Veyrat, Paul Bocuse, l’Ambroisie, Lenotre….).

He came to New Zealand in September 2006 to have a break for a year, and has remained. He travelled around New Zealand for several months before settling in Christchurch where he worked at Saggio di Vino as a sommelier.

He learnt a lot about NZ and Australian wines working at Saggio’s. “It was very hard to find NZ wine in Europe, especially in France.” He tried lots of wines to improve his knowledge. At Saggio’s he was responsible for the improvement of the wine list.

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A whopping 39 Hawke’s Bay restaurants and cafés will compete at this year’s Regional Signature Dish Competition being held from September 10th to October 19th.

Food Hawke’s Bay’s Jane Libby said the numbers were astounding and a “real thrill to see in a tough economic climate”. For the first time a café category has been added to incorporate as much of  Hawke’s Bay’s culinary expertise as possible.

Diners will be able to vote in the People’s Choice Awards in each of the three categories – formal, casual and café. A line-up of mystery judges will be kept a close secret in order to maintain the utmost transparency and fairness for eateries.

All entrants have submitted their dish of choice for the competition with competitors’ details and menu descriptions featuring on the Food Hawke’s Bay website.

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Testo rolls out the first water-tight folding thermometer and the smallest folding thermometer

Testo of Germany, one of Europe’s leading instrumentation manufacturers has released a new range of folding thermometers in New Zealand through their sole NZ agent, Eurotec Limited of Auckland.

Designed for the food industry, the testo 103 and 104 folding thermometers quickly and reliably measure the temperature of food. They are robust, hygienic and extremely easy to operate, making them ideally suited for use in relation to quality assurance and production in the food sector.

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At Hallertau Brewbar and Restaurant, located just north of Auckland in the quaint township of Riverhead, doing things differently is completely normal.

The brainchild of self confessed beer guru Stephen Plowman, the Hallertau concept is a New Zealand first, being the only restaurant with its own locally brewed beer running exclusively on tap. Steve is so confident that his beer is the best in the country, he sees no need to sell anything else. 

As well as that, Steve and his wife Hayley are committed to using wine, food and products sourced locally, with their location meaning that many world class ingredients are available right on the doorstep.  

Hallertau’s commitment to the creation of a genuinely unique and warm epicurean experience extends to the keeping of its own chickens so that eggs are as fresh as they could possibly be, and also its own herb and vegetable garden.

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Bridor creates and produces high-quality French-style frozen Viennese pastry for cooking, prepared according to baking tradition.

Known for its quality, Bridor has bakery solutions for those who love good taste and gastronomic tradition.
With its catalogue of over 50 bread products and 150 Viennese pastry items, Bridor offers a large range of frozen products for all eating times and places including breakfast, lunch and snacks.

This includes the newly-expanded ‘Pure’ organic range in which the breads and pastries are made with at least 95 per cent of raw flour, cereals, butter and eggs. Bridor has also removed any emulsifiers and uses only a natural vanilla flavouring.

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By Kathy Ombler

What do you do when your restaurant’s at the top of its game and your television series a runaway success?  Yes, it’s a question not every chef will be in a position to pose. For Al Brown – who is – the answer is simple. Stick to the theme that works, evolve with it, surround yourself with likeminded folk and, most important, have some fun.

Which is why 24 paying guests with a hunger for the wild recently got “ready for the wild”, literally in the wild (albeit salubrious) environs of Poronui Station, at the bidding of Chef Brown and Greg Norris, from team building event specialist company CluedUp.

Some background first: Wellington’s longstanding, fine dining Logan Brown Restaurant is Cuisine Restaurant of the Year 2009. Partners Al Brown and Steve Logan have made a name for themselves with their Hunger for the Wild television series, sharing their easy going humour, love of fishing, hunting, the great outdoors and, of course, good cuisine.

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The critical mass of a large conference group staying and meeting in a hotel represents a significant input to that property’s energy use.

Add to this increasing demand from companies for high environmental standards for the organisation of their conference, and it’s not surprising hotels are starting to respond.

Here we look at how two popular hotels and a private lodge are joining the sustainable movement.

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Northland Hospitality students are celebrating their recent success at the New Zealand Culinary Fare held in Auckland from 22-24th of August.

The group of 12 students from NorthTec, along with Northland HSI Junior Hospitality Challenge regional winners from Whangarei Girls High School and Kamo High School competed in a series of live cooking and front-of-house events, coming away with medals for each of their competition classes. 

The front-of-house students who are studying towards their National Diploma in Hospitality Operations Management with a stream in Food & Beverage picked up 4 bronze and 4 silver medals while the HSI Training Team of the Year trio which comprised of two chefs studying Professional Cookery Level 4 and one front-of-house member all took home silver medals. 

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Taranaki-based Jamie Phillips won silver on this year’s NZ Culinary Fare, where the best and brightest of the hospitality industry compete for prestigious industry awards and prizes.

Krystol McMillan of the NZ Army and Mark Southon of Auckland’s French Café, also won silver medals in the Kapiti event.

Jamie produced the top score in the Kapiti Cheese Experience (Open) category, using Kapiti cheese’s Pamaro Parmesan in three different recipes.

Six chefs from around the country had just an hour to prepare a serving of cheese to be served as part of an eight-course degustation menu for four guests.

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Beer and wine go head-to-head in a culinary competition in Wellington in late August and, perhaps unusually, one of the ale advocates is female.

DB Breweries brewer Natasha O’Brien is one of six beer advocates competing against a similar number of leading viticulturists to ascertain which beverage best suits each serving in a six-course meal.

The dinner at the Great Hall in Massey’s Wellington campus on August 24 is part of Beervana 2010, an event designed to celebrate the craft of brewing and which includes the annual BrewNZ Awards.

Representing Monteith’s Dopplebock, Natasha O’Brien goes up against Paul Mason’s Martinborough Vineyard Pinot Noir in the fifth course of a menu prepared by cuisine director Ruth Pretty.
Ms O’Brien isn’t fazed being the only woman on the brew team.

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Adding Mediterranean flavours to the menu is now easier with the introduction of new Buitoni Sugo Lussuoso Pomodoro.
This luxurious rich home-made style blend of freshly diced tomatoes and tomato purée, is infused with sunflower and olive oils to give dishes lustre and sheen. The unique combination of ingredients means that the sauce will also maintain moisture even under heat lamps.
The latest addition to the much loved and trusted Buitoni range, Sugo Lussuoso Pomodoro has a rich and vibrant colour that will inspire cooking with a fresh look.
As with all Buitoni products, Sugo Lussuoso Pomodoro has been lovingly developed by Nestlé Professional Italian cuisine experts located right in the heart of Tuscany. All Buitoni products are also free from artificial colours and flavourings.
Buitoni Sugo Lussuoso Pomodoro is also bain-marie stable for up to four hours and is cook-chill and freeze-thaw stable.
Available from leading foodservice distributors nationwide. For more information, please contact Nestlé Professional on 0800 830 840.

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On a quiet stretch of the Waitaki Plains in North Otago, 12 kilometres outside Oamaru, sits Riverstone Kitchen, the newly crowned Supreme Winner of the Cuisine NZ Restaurant of the Year Awards 2010.
In one of the toughest competitions in the six-year history of the awards, with more finalists and more revisited during the judging process than ever before, this South Island restaurant that “lifts your spirits” has claimed the country’s top title.
The judges said, “It feels like it pours New Zealand’s very soul into diners. It is a wonderful showcase for what makes New Zealand cuisine special… everything is so beautifully cooked and composed, it was such a joy”.
Owners chef Bevan and Monique Smith picked up the award in person at a prestigious gathering for the restaurant industry in Auckland’s Coutts Mercedes-Benz showroom on August 16, along with the other category winners who came from throughout the country.
Riverstone Kitchen was awarded the supreme title out of 50 finalist restaurants judged by a group of leading food experts.

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A key figure and legend in the hospitality business died peacefully at home Monday.
Otto Groen, 81, was preparing breakfast before heading to work as the Head of School at North Shore International Academy (NSIA).
Otto leaves behind his wife Else and two sons, Nicolas and Martin, who are having a private ceremony for Otto this week.
Eddie Yuan, director of the academy says Otto was “his usual lively self” at work on Friday. Otto helped form the academy ten years ago and had a strong bond with his staff members as well as individual relationships with many of his students – traits that Yuan says “made him an extraordinary leader.” 
So it’s only fitting that a memorial service for Otto will be held at 1pm, Friday August 20 at the NSIA. 



 

 

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If you want to sell more food and drinks, you need a restaurant or bar design that suits your punters and the environment that surrounds it. Hospitality chats to the designers and owners of venues that do just that.
 
By Ann Pistacchi

“There are four key components to running any successful bar or restaurant,” says designer Richard Dalman. “Your product (i.e., the food and drink you are serving), service, marketing, and the environment which you’ve created with your décor. You might be able to get away with one of these not being up to scratch, but any more than that and your business is probably going to go under.”
Dalman’s job is to help business owners get the environment portion of this equation right. He’s been specialising in bar, restaurant and hotel design and refurbishments for over twenty years, and has seen countless domestic and international design trends come and go. He says that while “trends are important,” he feels “it is much more important to design what is appropriate for a bar and restaurant in the position that it is in and for the clientele that they serve” than to create “carbon copies of what is hip and trendy elsewhere.”
“I think that is actually a trend,” Dalman says. “Being authentic to where you are, what you are, and who you want to attract is sort of an anti-trend, trend.”

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The voluntary Food Control Plan: it looks big, really it’s simple, and if you’re not on board already then get on board.

By Kathy Ombler

This is the succinct advice from Adam Cunningham, HANZ Wellington branch chair, hospitality trainer and foodservice business operator, talking about the voluntary, free, ‘off the peg’ food control plan available on template from the New Zealand Food Safety Authority (NZFSA) website for foodservice operators.
The template plan has been available for two years now. It is fully aligned to the objectives outlined in the new Food Bill, which after languishing for nearly three years was finally introduced to Parliament in May. However, just 1300 businesses have come onboard, a number which disappoints Cunningham.

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Chef Simon Wright’s way of merging modern technology with classic French techniques has long won the hearts of diners but you’ll win his heart if you give him more restaurants that serve “honest good food.”

By Veronica Johnston

Don’t get Wright wrong. He reckons we’ve never had food so good. More top chef-owned restaurants than ever before are churning out some great dishes using the fresh produce, lamb, dairy and salmon right on their doorstep.
He’d just like to see more middle-of-the-road, laidback restaurants serving “honest, good food,” where he lives and works, which are also open on Sundays and Mondays (his days off).

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If you really want to impress our rugby-mad global guests next year, throw in a shot of friendliness, a squirt of professionalism and a dash of finely tuned people skills, then mix and serve. That’s just some of the ingredients some of our front-of-house stars say you need to make customers come back.

By Veronica Johnston

Knowing how to be a star in the bar and on the floor takes time as you watch and learn from the people you look up to before you have a go and naturally, make a few mistakes along the way. But with the RWC 2011 just round the corner, there’s no time for mistakes. We’ve got to get it right. So this month Hospitality asks four award-winning service professionals what it takes to be the best.

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A Kiwi ex-broker turned coffee roaster has just opened a second café in Toronto after his first effort won roaring reviews. Hospitality drops by for a fern-patterned flat white and finds some happy expats.

By Eloise Gibson

Mention you are looking for a decent cup of coffee in Toronto, and chances are you’ll be directed to Te Aro.
Not the central Wellington suburb, mind you, but the spacious café in the trendy Canadian lakeside suburb of Leslieville.
It’s no coincidence that the two share a name – owners Andy and Jessie Wilkin borrowed the title and a dose of coffee-making know-how from central Wellington.
Their Kiwi-style espresso is a far cry from the generic brews served up by the popular Canadian coffee chains.
Just over a year after opening, the concept is proving so popular that Andy celebrated his 30th birthday by opening a second café.
The Kiwi/Canadian couple had a light-bulb moment when they were married in Toronto in 2007. About 50 New Zealand guests flew over for the wedding, and virtually all of them complained about the coffee, says Jessie.

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by Wendy Colville

Voted Best New Venue and Outstanding Bar at the Lewisham awards, Agents & Merchants has made a spectacular entry to the Auckland scene. The five shareholders have created a Boho chic style reminiscent of Melbourne, and the backstreets of Europe. Now, they’re about to wow us again with the opening of  a three-level establishment in the Britomart precinct which will feature a basement cellar and cocktail lounge, an ornate mezzanine floor, and a 60-metre verandah with its own balcony and large main bar and staging area.
If that’s not enough, next door they will open a French Vietnamese restaurant which co-owner Johnny de Monchy says, “will be operated by the same people that made both Prego and Ponsonby Social Club such hospitality icons.” The whole shebang will be known as 1885 and is set to open in the first week of September.

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Too many cooks normally spoil the broth but not in the case of Monteith’s.
This year’s Monteith’s Beer and Wild Food Challenge will be even more hotly contested than in the past with seven chefs competing instead of the usual five.
Monteith’s head judge, Kerry Tyack has been assessing 27 semi-finalists from an original 100 plus entry list over the past two weeks. Traditionally the semi-finalist list is whittled down to five finalists but Tyack says the standard of this year’s entrants made the challenge of doing so extremely difficult.
“2010 marks a watershed for the competition showing that many chefs really do now understand the concept of food and beer matching. We are now at a stage where we’re not just looking for good matches, we’re looking for finesse. There’s plenty of good matches, so to stand out chefs really needed to be showing an x factor with their matches."
 

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The Food Show Auckland 2010 attracted 40,412 dedicated culinary enthusiasts between 29 July and 1 August, providing a mouth-watering mid-winter pick-me-up for exhibitors and visitors alike.
 Praise for the show has come thick and fast. Exhibitors were extremely pleased with the number and quality of visitors, and the visitors themselves found a truly massive range of delicious edibles on show.
 “It was a brilliant show that we’re immensely proud of,” says Dona White, CEO of North Port Events, which organises the event. “It introduced dozens of hardworking, passionate food producers and their products to thousands of highly motivated new customers. At the end of the day, that’s what we’re here to do.
 “It is always very satisfying to see such big crowds of visitors really enjoying the experience of being at the show, discovering new things, and getting some great deals.
 

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Wine correspondent Peter Saunders looks at the impact and perception of a variety barely planted 10 years ago in New Zealand

Pinot gris, popular and becoming famous as the follow-on to New Zealand sauvignon blanc, has a long pedigree and is known throughout the world by as many as a dozen different names. Pinot grigio in Italy, Rülander in Germany; pinot gris is grown from Luxembourg to Romania, Australia and New Zealand. Although a mutation, a derivative of pinot noir, pinot gris seems to thrive wherever grape varieties grow, perhaps in this sense a parallel to chardonnay but in contrast to its more fussy parent, pinot noir

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Of all the spirits on the market, few have such a reputation as whisky and the pinnacle of the whisky world is the single malt.

A single malt – a malt whisky made by a single distillery – captures the essence of its environment as few other drinks can, with the exception of wine. Winemakers talk proudly about terroir, that indefinable influence of microclimate, soil type, vine position and clone selection on the finished product that makes each wine unique; and single malts can make the same boast.
The ingredients are simple: malted barley and water; but the results are so individual that the practised palate can distinguish between whiskies made in the same village.

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Tequila has issues. Let’s be honest, there aren’t many people who can hear the word without thinking of necking shots of white lightning and the awful consequences.
But tequila is so much more than simply a headache in a bottle. Good tequila will contain a high percentage of distilled blue agave juice, which gives tequila its unique flavour.

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A column by an international sports writer that accused New Zealand of being a rip-off destination has predictably raised hackles.

A New Zealand Herald column by rugby hack Peter Bills said: “This place is becoming one of the most expensive I visit, one giant rip-off. And most of you seem unaware of it.
“What I find here amazes me. So much so that I don’t know how most ordinary folk manage to balance their budgets. True, petrol is much cheaper than in Britain. But in just about every other field, hotels, car hire, restaurant food, wine, clothes or whatever, you’re the victims of massive overcharging.”

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A Manawatu woman has beaten nearly 100 other competitors in an inaugural home cook recipe competition, earning her a spot among the country’s leading chefs. Linda Hammond of Bulls won over the judges of the first Monteith’s Wild Recipe Competition after submitting an entry on the beer brand’s website. Members of the public were asked to submit recipes using wild ingredients and match it with a Monteith’s beer variant.

Linda entered a Smoky Eel Mussel and Gurnard Risotto matched by Monteith’s Golden Lager which she felt paired well as the lager refreshes the taste buds, not overpowering them. The judges agreed with her assessment and her dish will now be cooked and enjoyed during the hotly contested national cook-off for the 2010 Monteith’s Beer and Wild Food Challenge on Monday 23rd August. The cook-off will determine the overall winner of the Challenge which is now into its 13th year and involves around 100 of the country’s leading chefs and restaurants.

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A recent fundraising initiative by Auckland’s five Belgian Beer Cafés brought out the best in their patrons with a significant amount of money and a generous stash of non-perishable food items donated in support of the Auckland City Mission.
The café’s – De Fontein in Mission Bay, De Post in Mt Eden, The Ponsonby in Ponsonby, Blankenberge in Takapuna and the Occidental in the central city – all got into the festive spirit with staff members leading the way and generating mid-winter Christmas goodwill among their customers during the fundraising week.

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This year The Restaurant Association of NZ has scored a culinary coup, with Fernando Peire, director of London's famous restaurant, The Ivy, presenting MasterClasses both in Auckland and – for the first time – in Wellington. It is sure to be another sell-out series, offering insights into the secrets of world class hospitalityAugust 22, 23, 24.

This is Fernando’s first visit to New Zealand shores, giving the hospitality industry here a unique opportunity to benefit from his wealth of international experience in creating world renowned restaurants.

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The top 29 semi-finalists have been announced for the 2010 Monteith’s Beer and Wild Food Challenge.
Traditionally only 20 restaurants make the finals before the number is whittled down to five finalists after personal visits from the Monteith’s judging team led by head judge, Kerry Tyack.
But Monteith’s marketing manager, Russell Browne, says the standard of entries is particularly high this year and several outlets tied with each other, pushing the number to 27 in total. “All semi-finalists in the Monteith’s Beer and Wild Food Challenge will be keeping their wild dish on their menus until Sunday 8th August allowing people to either enjoy it again, or try another finalist restaurant. We’ve had amazing feedback from both consumers and the restaurants competing in the competition so far. Consumers have enjoyed some truly incredible meals up and down the country and the restaurants themselves have really got into the spirit of the competition with many theming their outlet, and their staff.

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The inaugural Remarkable Awards kick off in Queenstown today celebrating the Hospitality Industry in the Southern Lakes region.  
Organised by the Restaurant Association of New Zealand, The Remarkables Awards will follow a successful formula used in other regions around the country.
“The Remarkables are all about honouring the heroes in hospitality by promoting excellence in the industry. It is the chance for hospo colleagues to celebrate together and recognise their own," says Steve Mackenzie, CEO of the Restaurant Association of NZ. 
 

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The Nestlé Professional dessert range is now a whole lot sweeter with the arrival of Nestlé Panna Cotta Dessert Mix.

This latest addition to the popular dessert mixes range is quick and easy to prepare and makes a silky smooth Panna Cotta every time that is both creamy and delicious.

It’s a no-fuss and cost effective way to serve this much loved Italian-inspired dessert. Restaurant quality Nestlé Panna Cotta Dessert Mix can also be used as a base to make signature desserts by incorporating fruits, nuts or coffee.

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Fine Food NZ, which took place 13-15 June 2010 at the ASB Showgrounds in Auckland, saw a total of 240 exhibitors from around the world serve up the best, latest, and most innovative foodservice, food retail, and hospitality products and services to 5734 trade visitors – 15 per cent more than the expected 5000 visitors.

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When four Queenstown high school mates decided to have a crack at buying their favourite Otago University student pub, the Captain Cook, the only hospitality experience they had was a “pretty big investment on one side of the bar.”
Text by Sue Fea
It was 2004. Ski racing buddies and students Richard McLeod, James Arnott and David Bulling, were aged just 21 and David’s older brother, Ben Bulling was 25.
The ailing student pub, once a thriving student local, was up for sub-lease by Dominion Breweries. McLeod was almost finished an international business degree and Arnott, once an Olympic ski racing contender, was halfway through an IT degree. The pair had successfully invested in a student flat in Dunedin just before the property boom.
“It was good luck rather than good management, but we ended up with a lot of equity and were looking at buying another flat then the Cook came up and we just fell in love with the idea of owning it,” says McLeod.
 

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 Chef Sarah Primrose won four gold medals and a scholarship to work overseas during the Fine Food New Zealand culinary competitions. Fresh from her success, she chats to Veronica Johnston about the joys and challenges of competing at such a top level.

Chef Sarah Primrose can’t wait for her next proper day off.
The blue-eyed beauty hasn’t really had much downtime lately.
She’s been working fulltime as a sous chef at the Pear Tree in Kerikeri while training hard to beat the Australian national junior chef team at last month’s Fine Food NZ.

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The NZ Culinary Team won gold in a trans-Tasman gastronomic showdown at the Fine Food New Zealand exhibition in Auckland last month.
The ‘Battle of the Tasman’ was part of the Gourmet Pacific Challenge featuring the New Zealand Chefs Association senior culinary team against a team of top Australian chefs.
The teams had five hours to prepare and cook a four-course meal for 70 people under heavy scrutiny from the judges.

 

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With the forces of what used to be called the NannyState* arrayed in all their battle finery against the forces of evil and darkness (or the “booze barons” as the media like to call them), it’s perhaps timely to have a look at the whole debate on alcohol harm and binge drinking...  Read more

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Not only will fair trade make your business more attractive to consumers, profitable and satisfying to grow, it won’t cost you much more to make the switch. Veronica Johnston debunks some of the myths surrounding fair trade and finds it’s a trend you really can’t afford to ignore.

It’s harvest time in the remote Guatemalan village of San Vicente.
The coffee cherries, the fruit from which coffee beans come, are turning red so the local farmers will soon have to pluck and sell them.The farmers used to worry about how much money they would get from the local traders who would sometimes use rigged weighing scales to price their beans.

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National Roast Day reminds us that on top of every great roast there is a greater gravy. Jamie Oliver thinks ‘gravy has the power to transform, or even save, a meal’ and Kiwi chef Paul Jobin agrees.

Jobin’s recipe for salvation? “Never toss the roasting tray out to the wash without first deglazing the pan with a good bodied red wine and a cup of water to loosen the sediment and ‘build’ a tasty gravy.”

Gravy is one of the more maligned food accompaniments in history. However, it has earned its place in our nation’s heritage and hearts as a feature of the classic Sunday roast.

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Cash. Eftpos. Credit-card. “Smart” card. SMS payment. FaceCash. Who would have imagined 20 years ago that paying the bill at a café, restaurant or hotel would involve so many choices and that the machines available for processing that payment would come in such a dazzling array of options?

Keeping up with POS technology trends can be overwhelming (and time consuming) so this month Hospitality gives you a quick-guide summary of some of the hot new technology trends that could boost your businesses’ takings and help you maximize your bottom-line during the 2011 Rugby World Cup.

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29 July 2010, 10am – 6pm, ASB Showgrounds

Grab a special treat – limited numbers of Preview Day tickets now on sale.

The Food Show Auckland is about to be plated up for the general public on 30 July but there is still time to order up a special treat – tickets to the Preview Day on 29 July.

Only 4000 Preview Day tickets exist and they sell out every single year. Why? Because these tickets give each punter the chance to get in early (with only 3999 other lucky VIPs) and check out The Food Show’s astounding range of foods, drinks, new products, special deals, and the latest kitchen equipment before anyone else.

Each ticket holder gets to sample and taste, try and buy, with more than 250 exhibitors waiting on them hand and foot. It’s like being invited backstage to meet the band or being bumped up from economy to business class – it makes everyone feel special, pampered, a cut above.

And Preview Day attendees can get up close and personal with the Show’s fabulous line-up of superstar chefs. They’ll have ringside seats as Josh Emett, Peter Gordon, Al Brown, Ray McVinnie, Nici Wickes, Lauraine Jacobs, and Julie Biuso create culinary magic right before their eyes in the Electrolux Cooking Theatre.

For tickets and information: www.foodshow.co.nz.
Preview Day: 29 July, 10am – 6pm, tickets $35.
General Show Days: 30 July – 1 August, 10am – 6pm (10am – 5pm Sun), tickets $22.

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Foodies from around the country are going wild as they create a wild food dish to enter the first ever Monteith’s Wild Recipe Competition.
 
For the last three weeks, the boutique brewery has invited those aged over 18 to ‘show their wild side’ and upload their own wild food recipe, matched with a Monteith’s beer or cider, onto the Monteith’s website – www.monteiths.co.nz – before Sunday 18th July.

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One of the most eagerly awaited events of the wine year hit town last month and boy, was it good.

The Hot Red Hawke’s Bay roadshow has been wowing the crowds around the country for seven years now and each year it seems to get better and better.

This year, the line-up included 130 wines from 25 wineries at the Auckland and Wellington shows, proving once again that Hawke’s Bay is red wine’s spiritual home in New Zealand, despite the claims of Waiheke Island and Central Otago.

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One of New Zealand’s most celebrated chefs is set to send food lovers ‘wild’ with delight  at this year’s American Express Queenstown Winter Festival. 

The hugely successful ‘Millbrook and Brown’ show will return with an afternoon of gastronomic delights featuring a live cooking demonstration from renowned Kiwi chef Al Brown (pictured) who together with Steve Logan, owns the acclaimed Logan Brown restaurant in Wellington.

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SKYCITY's young apprentices are set to do battle for the right to be called Modern Apprentice of the Year.

The contest will be held on Sunday June 13 at the Manukau Institute of Technology,with the result being announced at a dinner the following night.

The awards recognise the training achievements of schools, workplaces, tutors, assessors and hospitality training providers in ten categories.

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There’s a lot to thank America for. Hollywood, Harley-Davidsons, interesting ways to get extra sugar into everything and, of course, the Blues. But perhaps we should also be raising a glass to them for their whiskey.

By Don Kavanagh

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 Thirst Editor
Don Kavanagh

The leaked recommendations of the Law Commission’s report on the liquor laws contain some chilling details.
Early closing, a rise in the purchase age, restricted entry and – most worrying of all – a massive hike in excise, are all recommended by the Commission, which was headed up by Sir Geoffrey Palmer.
Sir Geoffrey was apparently shocked at scenes that “no civilised society can relish” when he went out one night in Courtenay Place under the protection of a police escort.
It’s clear he assumes that public drunkenness is a scourge on our society and the only way to battle it is to hit the liquor industry hard.
Sadly, he’s aiming at the wrong target.

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From the bar tender who pours a drink for his mate to the kitchen hand who takes home a couple of steaks – every little bit impacts on a the viability of a business.  Theft and shrinkage are big problems in the hospitality industry, but there’s plenty you can do about it.

Text by Wendy Colville

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What makes a great coffee? Hospitality talks to three experts about what they look for to create that perfect elixir – and we find it’s a complex blend of talent, technique and product

Text by Kathy Ombler

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Normal 0 By Cameron Douglas MS­­ The picturesque region of Wairarapa is a small, but significant contributor to the New Zealand st...

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Normal 0 DB’s managing director Brian Blake was one of many critics of the Law Commission’s recommendations on liquor law reform, s...

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Normal 0 Mentoring from passionate colleagues, belief in his bars, and the desire to create a bar in memory of his ‘perfect gentlem...

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The winners of the Annual HSI Awards for Excellence in Training will step on stage at the HSI Awards Gala Dinner on Monday 14th June 2010 in the Great Room at Auckland’s Langham Hotel. The Annual Awards, organised by the Hospitality Standards Institute (HSI), recognise the country’s top players in hospitality training, from small businesses through to multinational organisations. The awards recognize the training achievements of schools, workplaces, tutors, assessors and hospitality training providers in ten categories, including Hospitality Tutor of the Year and Excellence in Training for food services (catering) and accommodation businesses as well as restaurants, bars and cafés. One of these category winners will receive the HSI Supreme Award for Training Excellence, currently held by Judith Tabron of Auckland’s Soul Bar and Bistro.

Tickets: www.hsi.co.nz

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Normal 0 Hunter's Marlborough Sauvignon Blanc 2009 Fresh, sound and zingy with very nice gooseberry characters; pretty dry, great ...

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Normal 0 The New Zealand Police submission to the Law Commission's discussion document Alcohol in our Lives, skirts the substantive...

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H S I chief executive Steve Hanrahan’s February column on degree training strategies for hospitality provoked a response from universities offering degree courses.

Hanrahan wrote: “We argued , however, in our submission to the Government, that the focus does not need to be too concentrated at degree level as many in our industry are adequately trained and skilled following completion of National Certificates and Diplomas at Level 4 and 5,” he wrote.

Executives from Lincoln and AUT universities respond.

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When people think of having their own hospitality business they often imagine socialising, creating a killer fit-out, designing a stunning menu or cocktail list, and striving for the perfect ambience. The reality is a lot less sexy – hospitality is just like any other business in that its success hinges on key figures. We ask the experts about the crucial numbers and financial indicators you need to have a handle on to make a go of a hospitality operation, and where people often get it wrong. By Linda Bennett

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New Zealand’s Hottest Home Baker judge Dean Brettschneider has created an international business out of the art of baking.  He has the same agent as Rachel Hunter, mingles with the A-list in the food world, and brand-building is his forte.  Wendy Colville discovers just how he got there and why few are following on.

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HANZ Bruce Robertson says the industry will continue to shake down over the coming winter, as precarious operations fail.
 “The industry is saturated with too many businesses and I would assess the summer season as average rather than good.  “Good operators will have done well, and a lot restructured in autumn, with owners doing more shifts, and managing costs, but for some that won’t be enough and they won’t have generated enough reserves to see them through winter, and the demands of their financiers.”  Robertson says those in trouble are likely to have gone into the business over-capitalised for the revenue they can generate. “The recession may be over but the climb out of it will be slow” he said.

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The GST rise signalled by the Prime Minister will not be such a bad thing for the industry, if it’s offset by personal tax cuts says HANZ CEO Bruce Robertson. “We need to look at the big picture and New Zealand hospitality will do best in a growing economy where people have more money in their pocket to spend. “The question is – how can we in hospitality prosper?

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Restaurant Association members report a continuing shortage of experienced restaurant and bar managers – putting pressure on the whole industry.

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A survey by the Restaurant Association reveals 55 per cent of businesses will be slightly worse off under Auckland City’s new outdoor dining charges, while the rest will benefit.

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‘Blessed are the cheese-makers’, was the line from the Life of Brian film, and indeed there is a lot to be proud of as our very own cheese-makers forge into international markets. Terroir plays a huge part in that success – as Sue Fea discovers

Hundreds of cheese-lovers sampled the award-winners at the Cheesefest held in The Langham’s Great Room

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Joseph Clarke, a Demi Chef de Partie at Blanket Bay Lodge in Central Otago grabbed third place in the World Junior Chef’s Challenge which featured 44 young chefs from around the world who gathered in Santiago, Chile. The challenge was staged alongside the 2010 Association of Chefs’ Societies World Congress. Each country was limited to one entrant in the challenge where they were asked to prepare a three-course menu for eight covers using only a basket of mystery ingredients inside three-and-a-half hour under the beady eyes of a panel of international judges.

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Thirst editor Don Kavanagh supports Wellington City Council’s move to impose blanket liquor bans across the city as a sad but necessary move. Redolent though it may be of the so-called Nanny State something has to be done to stamp out the kind of behaviour driving alcohol related harm and doing damage to the hospitality trade generally. Read more...

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How can you make New Zealand’s biggest ever sporting event work for you? The Restaurant Association Auckland Branch has some ideas ... and is hosting a breakfast meeting with expert speakers at Eden Park Stadium, on Feb 2nd.

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Out profile in January looks and the career of Skycity’s newest head chef Shilo Henare and finds at just 31 this man at the top of his trade has already catered for some of the biggest events Australia has to offer, giving him confidence in his ability to meet this latest challenge, daunting though it is.

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Our main feature in January takes a look at the Auckland City Council’s move to increase charges for footpath space and the flow-on effect it will have for the rest of the country. Writers Sue Fea and Wendy Colville find out what is happening in main tourist areas and whether the Auckland moves will increase already heft charges in other parts of the country.

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A recent unanimous Australian High Court Decision repositioned responsibility for harm done, either to themselves or others, by people impaired by alcohol. With this decision the Court aimed to end what it called “interfering paternalism” and make individuals, not liquor outlets responsible for their own behaviour. Meanwhile here in New Zealand we have the prospect of even tougher “host responsibility” which further sheet home responsibility to the outlet not the individual. At the same time we have Waitakere Mayor Bob Harvey claiming pubs out his way are using funnels to pour drink down their customers’ throats so, inn its January editorial, Hospitality asks why Aussies can be held responsible for their own behaviour while Kiwis need cosseting by the “nanny” state and finds there is more than one kind of “bloody idiot”.

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Many chefs count themselves lucky to have their own herb garden to draw from, but Matt Bouterey takes his produce harvesting to a whole new level. The Richmond-based chef not only has his own plot of land to grow on, but access to two other farms to bolster his menu offerings.

Ruth Larsen profiles this stickler for consistency.

Matt’s flair for optimising fresh, seasonal produce undoubtedly contributed to his restaurant, Bouterey’s at 251, taking out the coveted ‘Best Smart Dining Regional’ title in the 2009 Cuisine Restaurant of the Year Awards.
One judge called the food “faultless”, while another said “you will want to return every week to this haven of civilised dining.”

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Forget the economic climate. Forget “Gen Y”.  Industry leaders say the single biggest issue affecting hospitality training today is the confusing proliferation of qualifications offered throughout New Zealand.
Kathy Ombler looks into the melee.

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Managing special dietary needs is a big challenge in the hospitality industry. Catering for diabetics or people with food allergies requires knowledge, information and communication.
Many people are intolerant of certain foods. Up to 80,000 New Zealanders suffer from one kind of allergy or another. Diabetes affects a further 200,000. Allergic conditions have increased significantly over the past 20 years and diabetes is a major concern in connection with obesity.
“There are eight foods that cause 90 per cent of allergic reactions,” says Inga Stuenzner from Allergy New Zealand. They are: milk, egg, peanuts, tree nuts, fish, shellfish, soy and wheat.

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Restaurant Association new chief executive Steve MacKenzie has owned a bar and managed top-notch food and beverage operations in hotels, casinos and stadiums. “I’ve got hospitality running through my veins,” he says. 
So he knows what he’s talking about when he says, “For many of our operators it’s a struggle, and that’s where the Restaurant Association has an incredibly important role, in helping people to make some money, to be profitable.”
MacKenzie is a big man with a big passion for the industry in which he started as a trainee with the former THC Corporation, aged just 17.

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This month EMA’s Advice Line answers actual information requests with direct relevance to the hospitality industry.

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The Sale of Liquor Act will look a lot different by 2011, after Justice Minister Simon Power announced a complete rewrite of the law by the end of next year.

Mr Power, addressing delegates at the Hospitality Association conference in Wairakei, said the current law had been tinkered with so much that it had moved far from the original aims of the 1989 Act, which loosened up much of the regulation around the sale of liquor.

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The New Zealand Wine Growers Annual Report was released in August – it provides a vast array of statistics on the previous 12 months’ performances (to June) for the New Zealand wine industry. Trust me, it’s no Jeffery Deaver read but it is a key document for sommeliers, educators and a valuable historical resource – especially for 2009. Downloadable too at www.nzwine.com.

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Mount Dottrel Central Otago Pinot Noir 2007 won the Bouchard–Finlayson Trophy for the Best Pinot Noir in the World entered in the 2009 London International Wine and Spirit Competition. This trophy at one of the world’s most prestigious wine shows carries a fascinating success story for a retired farming family from the small rural settlement of Paihiatua in New Zealand.

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Winning awards early in one’s career can be a mixed blessing but artist Dick Frizzell is aiming to ensure his recent success is no flash in the pan.

Frizzell, famous for designing the Four Square man as well as a host of other works, got involved in wine when he moved back to Hawke’s Bay six years ago and his Frizzell Hawke’s Bay Merlot 2007 took gold at the New Zealand International Wine Show in late September.

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To say that RTDs have had a tough time of it in the media is like saying that Hannibal Lecter had an anger management problem.

Vilified by anti-alcohol campaigners around the world as being a vehicle to lure youngsters into the clutches of the booze barons, politicians and the media have also climbed onto the anti-RTD bandwagon.

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The smile says it all!
Rodger Brouwer of Step Ahead Training of Hamilton is the winner of the Hospitality/Thirst special subscription campaign which ran for the issues of July August and September.
He is presented with his 50-inch Panasonic HD Plasma TV by Panasonic’s business development manager Dave Shanks.
The campaign celebrated the re-launch of Hospitality after its merger with its stable mate F&B and the creation of the revamped Thirst liquor section.
Panasonic has long been a supplier to the hospitality industry with a range of products, including CCTV and telephone systems, as well as its famous range of TVs.

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A massive 40 per cent* drop in the price of hotel rooms makes Auckland the city with the third greatest decline in hotel prices globally after Moscow (52 per cent) and Mumbai (42 per cent), according to the latest Hotel Price Index from global hotel specialist, Hotels.com

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New Zealand's newest hospitality awards were launched this week and will be hosted by the Rodney District. The Manaakitanga Awards aim to recognise and promote excellence and sustainability in the hospitality and tourism industry.

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She was motivated to become a chef after experiencing the cuisines of foreign lands, but now Debbie Crompton gets all the inspiration she needs much more locally – from beautiful, and bountiful, Central Otago.

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Pay up or miss out... please!

This time we really mean it. Honest!

If you want to see any trade magazine publisher cry just raise the subject of “paid subscriptions”.
What will start the tears flowing is the welling up of sheer frustration at the years of failed strategies to get New Zealand companies to pay for quality information specific to their chosen field. It is a frustration shared by publishers right across the specialist publishing spectrum. Read more....

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Pay up or miss out... please! This time we really mean it. Honest! If you want to see any trade magazine publisher cry just raise the subject of...

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One of the most successful and respected restaurants in the world is The French Laundry. Consistently positioned in the top 10 restaurants of the world it is spoken of with high regard by chefs and restaurateurs - and those who have dined there. Mention to any chef or Front of House professional in New Zealand that you have dined there and their attention is secured. “Was it amazing?” they ask. It’s better than amazing - it was an experience I will never forget.

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A young chef from Auckland’s Skycity was named as the HSI Young Culinarian of the Year at the recent New Zealand Chefs Associations 8th Culinarian of the Year Awards.

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Wellington restaurant Logan Brown was named the Supreme Winner of the Cuisine NZ Restaurant of the Year Awards, proudly supported by Mercedes-Benz, in one of the toughest competitions yet in the five-year history of the awards. 
Owned by renowned restaurateurs and Hunger for the Wild stars Al Brown and Steve Logan, Logan Brown was described by the judges as “a temple of serious dining”.
 
The pair picked up the award in person at a prestigious gathering for the restaurant industry in Auckland’s St Matthew-in-the-City, along with the other category winners who came from throughout the country

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Another US wine company has moved to pick up some New Zealand wine brands - this time six labels in the Vavasour Group

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The Lone Star Cafe and Bar is about to ride on into Wanaka and launch its popular western frontier theme on the outskirts of town in the BaseCamp climbing wall centre.
Willowridge Developments Ltd managing director Allan Dippie says the centre is re-opening with a complete staged redevelopment that will see more than $1 million spent on the fit-out to incorporate the Lone Star and eventually a proposed new underground cinema complex and climbing centre extensions.

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Stan Tawa is more accustomed to coaching his students in cookery competitions than competing himself – but the CPIT cookery tutor recently showed them how it’s done by taking out top honour at the Southern Stars Culinary Challenge.

Tawa battled against big guns in the Christchurch hospitality scene to be awarded supreme winner of the 60-minute challenge, held in conjunction with the South Island Hospitality Show.

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Peter Saunders looks at the re-emergence of a region now under a new spotlight.  If Hawke’s Bay were an egg, we might say it was laid early but broke its shell and finally emerged as a chicken a little after some other regions.

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Whiskey or whisky? It’s an ‘e’ of difference and protected with as much vigour as the rights to use the designation ‘Cognac’ or ‘Tequila’.

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The results of the survey showed: 91.5% of visitors rated the show good or very good, and 96.3% of visitors were intending to visit the show again in 2010. 92.2% of visitors discovered new products or services of commercial interest at the show and 94.6% said they were definitely or possibly intending to purchase from an exhibitor at the show within the next 12 months.

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Consumers can expect the costs of celebration to increase soon, following Government’s impost of higher excise duty on spirits.

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Southern Stars Culinary Challenge provides ideal venue for CPIT cookery tutor Stan Tawa to show his abilities. Stan wins a 60-minute challenge in fine style.

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Head chef at dine by Peter Gordon comes to the role via experience in Japan, Kuala Lumpur and New Zealand. Bernard Bernabe aims to showcase local produce

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Check out all news from the South Island Hospitality Show 2009. See all the news from the show. Click here for more info.

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New Zealand's top cookery apprentices will compete for a trip to London and the chance to work in a world-renowned restaurant in the national HSI Modern Apprentice of the Year competition.

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Hilton Hotels Corporation has signed an agreement to manage the Hilton Lake Taupo on behalf of Triumph Capital, a privately owned New Zealand advisory company. Currently comprising 113 deluxe hotel rooms, suites and apartments, the hotel will be further developed to 149 rooms with the completion of the proposed convention centre and suites. It will be the Hilton’s second hotel in New Zealand.

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Joseph Clarke of Blanket Bay Lodge has won the Beuschkens World Junior Chefs Challenge held recently at the Wellington Culinary Fare.

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This is the inaugural wine expo event organised by the Waiheke Winegrowers Association. It is planned to become an annual fixture, and includes sessions throughout the day for wine writers, wine media personalities, wine trade buyers, sommeliers, restaurateurs and wine enthusiasts.

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One of the country’s top chefs, Michael Van de Elzen, is urging other chefs to go online to help set a new standard in cooking healthier chips for restaurant patrons.
Van de Elzen is backing The Chip Group’s latest move, which has involved launching a set of online training modules for the hospitality and food service industry to help staff learn how to cook healthier chips. 

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The shake up of media services in the hospitality and liquor industries continues with news that GGK Holdings, formerly Armada Publishing, publisher of DrinksBiz, has been placed in receivership.

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Merediths in Mt Eden has won the coveted Supreme Award in the Metro Audi Restaurant of the Year Awards. 
Launched by chef and owner Michael Meredith in late 2007, the Dominion Rd restaurant took out the formal category of the awards before being named Supreme Winner.

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 The National Junior Hospitality Challenge has kicked off, with 15 to 18-year-old hospitality students from across the country competing a range of food and beverage events.

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Outstanding chefs, baristas and other hospitality personalities have been named as finalists in the 2009 Lewisham Foundation Awards.

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Catering Plus editor Cynthia Daly experiments with Essential Cusine products - with impressive results.

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Montana New Zealand has raised a toast to the 30^th vintage of its internationally acclaimed Marlborough sauvignon blanc with the unveiling of a special monument at its iconic Brancott Estate Vineyard in Blenheim recently.

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Taste of Auckland recently opened its doors for the first time in New Zealand to more than 10,500 visitors.

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Hilton Auckland’s front desk manager, Ben Schumacher, has won the New Zealand Young Hotel Manager Award for 2008.

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Well, it’s that time of the year again, when strangers, foreigners and downright aliens reach back into their family trees and search for a wizened Irish fruit to pluck. Yes, St Patrick’s Day is upon us once again.

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When choosing insurance for your business, it is obviously important to get the right cover, for the right amount – especially in the current economic climate. What are the essentials you need in order to protect your operation should the unexpected happen? To find out, Hospitality caught up with Andrew Beaton, divisional manager, underwriting, at Crombie Lockwood (appointed insurance brokers for both the Hospitality Association and the Restaurant Association).

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Alfresco hospitality is all about backyard ambience, picnics and staff enjoyment too. Kathy Ombler checks out a couple of alfresco atmospheres in Wellington.

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They may be undertakers, religious researchers, or even UN-sponsored flag designers. Every year, they head to venues around the country to meet over banquet meals and PowerPoint presentations, injecting much-needed cash into the local hospitality industry.  Hospitality Magazine Editor, Ruth Larsen talks to insiders about the conferencing world. What’s involved in pulling off a successful event, how could the industry do better, and how will it cope with the economic downturn?

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It’s true – there is no better time than now for hotel owners to refurbish their properties.  Many business owners will be listening to the continual doom and gloom news reported around the world and will do nothing but sit and watch events roll out.

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There’s little doubt everyone will feel the pinch of the global recession in 2009 – so it’s more important than ever to look ahead and plan for a profitable year by working smarter in your hospitality operation. A good payroll provider and a rostering management programme can save you precious time, and ultimately boost your bottom line by helping you smartly manage these dreaded areas of business.

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Smart hospitality operators are adapting to the changing economic climate in order to survive. We recently caught up with several business owners to find out how they have tweaked their operations to ride out the recession.

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It doesn’t take a major investment in time or cost to dramatically boost the pleasure of wine drinking through thoughtful service, muses Bob Campbell.

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Kitchens are heating up around the country as Kiwi hospitality students go head-to-head in the national Junior Hospitality Challenge.

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Stamford Plaza Auckland is set to host over 200 hospitality students and industry professionals from around the country in August, as part of this year’s Nestlé Toque d’Or.