DRINKtech NEW ZEALAND OVER THE DITCH 52 DRINKtech NEW ZEALAND SEPTEMBER 2017 THIRD TIME LUCKY Hamilton café barista Dove Chen has clinched the gold medal of his profession this year, after coming 8th in 2015 and third last year in the Meadow Fresh New Zealand Barista Championship. Australian craft brewery Little Creatures will put down Kiwi roots at Hobsonville Point’s Catalina Bay in a new ‘spiritual home’ encompassing a micro-brewery and all-day dining experience in the historic Sunderland Hangar. Known for establishing home bases in character-filled buildings that reflect the company’s distinctive personality, Little Creatures is excited about introducing its brand to New Zealand. “We’re all about creating great spaces for everyone to come together to enjoy good food and even better beer. We can’t wait to join the Catalina Bay neighbourhood, and we’re looking forward to welcoming Aucklanders,” head of hospitality Graeme Dick says. Born in 2000 in Fremantle, Little Creatures is one of Australasia’s best-loved craft breweries, and the Catalina Bay development will be its second venture outside Australia, following the 2016 opening of a micro-brewery and dining venue in Hong Kong. Catalina Bay, formerly known as The Landing, is an extensive project converting the former Hobsonville Royal New Zealand Air Force Base into a mixed-use space that can be enjoyed by everyone. MERGER OF PIONEER WINE Two pioneering New Zealand wineries will join forces under the stewardship of Wellington-based Benton Family Wine Group…and the first benefits are expected to be increased size, enhanced product range and geographical diversity. Jackson Estate based in Marlborough and Pask Winery based in the Hawke's Bay have operated for more than 30 years at the market’s premium end. Newly appointed managing director of the enlarged group Jeff Hart says the purchase follows the highly successful acquisition of Jackson Estate in 2013, with a full The Grey St Kitchen worker took the crown from 16 of New Zealand’s best baristas, after presenting a 15-minute routine to a panel of judges hosted by the New Zealand Specialty Coffee Association – including four espressos, four milk-based beverages and four signature drinks. Chen used an Extra Grueso Natural Geisha by Jose Manuel Gallardo of Fine Nuguo in Panama – the coffee is processed naturally and fermented before being shipped to Auckland and roasted by master roaster Scott Pepler. For his milk-based beverage, the coffee exuded flavours of warm lemon meringue pie and toasted sugar cane; and for his signature beverage, Chen used fermented pineapple juice and freeze-dried fruit turned into juice. He will now compete in the World Barista Championship in Seoul, South Korea in November. “Making coffee is the easiest part,” Chen says. “New Zealand has such a small coffee community – we all know each other.” Coached by David Huang and Sam Low, Chen was mentored by master roaster Pepler, and describes his team as “a dream. They’ve been really helpful,” he says. With his coaches based in Auckland, Chen has hit the road each week to train with them, perform his coffee-making routine, take comments from them and refine areas of concern for the next meeting.
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