Support your local hospitality businesses

We all know a lot can happen in a very short time and things have changed significantly for people I wrote about in the last two weeks; firstly I spoke to a number of winery owners to find out what was happening with this year’s vintage and they were all very happy but said they didn’t need too much rain!

It just shows that when you a working in the horticulture sector and relying on Mother Nature to play nicely, she doesn’t always get the message. Ex-cyclone Dovi has delivered a huge amount of rain and warm air that will have an impact on the grape harvest this year, the quality of which is going to be determined by how much bright sunshine and drying wind we get in the next few weeks. Fingers crossed!

Water played a big part on the day my article about The General Grocery Store in St Vincent St was published too, this time it was a burst waterpipe that saw thousands of litres of water flood the premises stopping them from trading for a few days just as I told you to go and check them out.

Things are back to normal this week so make sure you stop in support this fantastic local store.

In recent weeks I have also stayed in touch with a few restaurants, café’s and retail stores in the region to see how they are fairing now summer holiday visitors have returned home, the answer from everyone has been the same; things are very quiet and because of concern about the appearance of Omicron locals are just staying home.

I certainly don’t want to minimise the impact of the Omicron variant of Covid, it does have the potential to put a huge amount of pressure on our health systems, but I firmly believe we need to get on with our normal lives as much as possible.

It is still safe to go out for a meal or a drink, it’s safe to visit retail stores and you can certainly buy your lunch from one of the many food outlets in the region. You just need to be sensible and go to places that have good Covid practices in place.

We have some fantastic restaurants, bars and cafes in this region and if we don’t support them some, if not many, will be laying off staff, reducing opening hours or simply close permanently and that would be a huge loss for the region.

There are a few hospitality venues that I’m sure will get through these tough times, simply because they are outstanding at what they do, but it won’t be easy. That was reinforced last week when the Cuisine Good Food Awards were announced.

In this region three businesses were highlighted as outstanding examples, Urban Eatery Restaurant & Bar, Hawker House & Bar, and Hopgood’s & Co made the exclusive Chefs Hats list. The Chefs Hats are New Zealand’s version of Michelin Stars, they shine a light on businesses that deliver a high quality hospitality experience consistently, that means these are places you can rely on to be great every time you visit.

You can read about the Cuisine Good Food Awards at www.cuisine.co.nz/awards and when you do you will see that Urban Eatery Restaurant & Bar and Hawker House & Bar earned One Chefs Hat once again while Hopgood’s & Co not only retained their Two Hat status but also won a category award, the Pead. sponsored Food Legend/Long-Term Player Award.

Hopgood’s & Co chefs Aaron Ballantyne, left, and Kevin Hopgood

The judges said “Familiarity breeds contentment in the long-term partnership of owner Kevin Hopgood and head chef Aaron Ballantyne. They’ve been working together for 15 years and the harmony is reflected in what they produce. Consider the finish, for starters: a dessert of 70% chocolate mousse with cherry, amaretto and caramelised milk gelato. Flavour and texture explode from each component and with all the colours of a Chardin painting it’s an illustration of something particularly fabulous. The predecessors are equally impressive, such as our fish of the day – hake – which Kevin had brined on arrival to help it keep its form. Sautéed artichoke and crisp cauliflower made a great counterpoint. Everything is taken into account, from the sparkling glassware to the gracious oversight of the dining room. Hopgood’s has that magic capacity to make you feel that dining out is something to delight in.”

The Food Legend/Long-Term Player Award recognises the commitment they have made to the food and hospitality industry over many years, they lead by example. Kevin Hopgood, Head Chef, Aaron Ballantyne, and all their staff go to work every day to create dining magic and this award is something they can be immensely proud of.

The same can be said about the owners and staff at Urban Eatery Restaurant & Bar, Hawker House & Bar and every other hospitality business in the region. These are people who go to work every day to make tasty food for you and me to enjoy. Many hospitality and retail operators I have spoken with in the last couple of weeks tell me it has been the quietest weeks since they have been in business, some for 20 years plus.

As I said earlier, we need to support every business in the region or many will close. All you need to get on with your life is a vaccine pass (I note 95% of Nelsonians are eligible for it) and take sensible precautions. You don’t need to hide away, but if you’re not comfortable going out for any reason then make sure you do your on-line shopping with Nelson businesses. Also keep an eye out for click & collect offerings from food retailers, restaurants and cafes.

Shopping local has never been more important.

Published in the Nelson Mail 16.02.22

Covid-19 protocols in our office

The new Covid-19 traffic light system introduced by the Government has caused much confusion, however, despite that and now that Covid-19 has emerged in the Nelson region it is important we all take sensible precautions to avoid spreading the virus.

We have decided we will be open for anyone to visit our office without a Vaccine Passport, however if you are unwell or have any cold-like symptoms or other illness please refrain from coming to the office.

We are able to meet with you via a Zoom meeting if required and are always available to be contacted by phone and email.

If you are not double-vaccinated please advise us on arrival and ensure you wear a mask, if you are double-vaccinated we do not require you to wear a mask if you are just dropping something off but would prefer everyone wears a mask in meetings.

Either way, when you visit our office please sign in or scan the Covid-19 QR Tracing Code displayed in the office, even if you are only dropping something off.

We are required by law to ensure we record the details and time of visit for everyone who enters our office.

Refreshments

We have always offered visitors to our office a freshly brewed tea or proper coffee, however, the new Covid-19 protocols means we are unable to offer these refreshments at this time.

We do have a water cooler with disposable cups visitors are welcome to use and, of course, you can always bring your ow hot drink.

If you don’t like these protocols please remember our staff are just doing what is required by law.

The most important thing to remember is to be sensible, be safe and be kind.

Street Food on Washington

A couple of years ago I wrote about a couple who relocated from Auckland to Nelson, chef Ben Smith and his wife Bridget have since taken over the old store in Washington Valley and set about turning it into a real community food spot; Street Food on Washington is a lot more than just a place for quick takeaways at lunchtime, but you can do that too if you want to.

Last week I sat down with Ben and Bridget to find out a bit more about the food and why they chose this little out-of-the-way former dairy to open a restaurant and café. I say restaurant because the business has been so popular with locals, and people who have already discovered them, that they are now open for dinner on Thursday, Friday and Saturday evenings.

Ben told me they had this vision to create a cool local community space that isn’t in the city, “we wanted to bring restaurant quality food to a local community and to become part of a community, not just another place to pick up lunch on the go.”

And they have done that with remarkable success, not only have they been welcomed with open arms into the local community but many people from around the region have discovered their food, be it a cheese scone for morning tea, a wrap to grab-and-go for lunch or a meal cooked fresh for you to enjoy in the relaxed, yet very cool space they have created.

The idea of making street food the core of their business came about because they didn’t want to be in a box of ‘we make this’, “we want to make exciting, flavoursome food and our food is a bit eclectic” says Ben. “We can take street food from anywhere in the world and reinvent the dish in so many ways, innovating every day keeps us excited and gives our loyal customers something new from somewhere around the world to try.”

Of course, they have regular menu items but they have a twist too. Things like an Onion Bhaji Burger with mango chutney, a Korean hot dog with crispy potato batter, Loaded Fries smothered with caramelized onions, jalapenos, cheese sauce and bacon.

As Ben says, “No one can travel at the moment so we are bringing a taste of various countries to Washington Valley and any dish, with the exception of two, can be altered to suit any dietary requirement.”

Each week they have a special dish and some regulars now just ring up and order ‘the special please’ without asking what it is, “they get to try something new and interesting every week” says Ben.
“It’s so good to have the freedom to create great food however I like and have earnt the trust of my loyal regulars.”

Some recent specials of the week include Texan bbq pork ribs w pineapple salsa and peanut slaw,
Polish pierogi dumplings w saurkraut caramelized onion and bacon with sour cream, Mexican sopes with grilled steak, cactus with crema and salsa as well as Karaage chicken burger with Korean bbq sauce and Japanese mayo

Street Food on Washington also has a strong family ethos. Bridget told me “We’re in a busy local community, a community full of families and we want to encourage our kids to be part of a community business and understand what it takes to run a successful business.”

The business is going from strength-to-strength and is soon to include a food truck so the whole family is entwined in the operation alongside long-time friend Joe Saywell who is their sous chef. Bridget deals with all of the admin, “everything from staying on top of the accounts, paying people, ordering food and managing the refurbishment of the former ambulance that is going to be the food truck, and she still works in the restaurant Thursday Friday and Saturday our busiest days” says Ben. “We make such a great team.”

“Our 17 year old son is a budding chef and runs the kitchen on Saturday during the day while I work front of house making coffee and chatting with customers. For us one of the highlights is it’s a family business, Connor (17) has been working for me for a few years, we treat him as a staff member and he has really stepped up to the mark.

“Our other kids Liam (13), Ethan (15) and Hannah (11) all work here at weekends and nights, you’ll find Hannah manning the till and taking orders on Saturday lunch.”

The development of the business has been everything they wished for, “customers drip-feed in all day, it’s nice regular business that is easy to manage with just a few people, nights are taking off and about 50% of our business comes from regulars, some people come in every day, and not just immediate locals, some come here from around the region to relax over a coffee and do some work away from the office.”

The food truck is being constructed at the moment and the intention is to launch it with a street food party in Washington Valley, then it will appear at lots of places like nightclubs in town and it’s designed so they can cook all sorts of food for functions and events, not just street food.

They are also in the early stages of applying for a liquor license and with an outdoor area planned for summer things are moving along fast.

Check out www.streetfoodonwashington.co.nz for their opening hours, menus and to pre-order your freshly cooked favourite taste from around the world to take home, have delivered to your door by Yummi or so it’s ready for you to enjoy in the street art themed premises.

Published in the Nelson Mail 07-07-2021

Xero Price Increase from September 2021

Xero have advised a price increase is coming, from 23 September 2021, the monthly retail price of Xero Business Edition plans in NZ are changing.

  • Starter plans increase by $1.50
  • Standard plans increase by $2
  • Premium plans increase by $3

And, from 16 March 2022 the monthly price of Cashbook plans is changing.

  • Non-GST Cashbook plans increase by $1
  • GST Cashbook plans increase by $2

There is no price change for Xero Ledger plans. This web page tells you more.

All pricing is in NZD and excludes GST.

 

Warren Buffett Says You Should Practice the 4 Habits That Separate the Best From the Rest

Lessons from the Oracle of Omaha that will yield good returns.

BY MARCEL SCHWANTES@MARCELSCHWANTES

Warren Buffett, the chairman and CEO of Berkshire Hathaway, turns 91 in August. Remarkably, at an age where most people’s cognitive functions have entirely regressed, where many are now at the hands of caretakers, Buffett still captures the world’s attention as the fifth richest person on the planet.

The greatest investor of this generation has amassed a following of millions who’ve learned, like Buffett, that long-term success is achieved by making smart decisions — in investing and in life.

Here are four Buffett lessons that will yield good returns when you choose to act on them.

  1. Master the practice of “boundaries”

With all the demands on him every day, Buffett learned a long time ago that the greatest commodity of all is time. He simply mastered the art and practice of setting boundaries for himself. That’s why this Buffett quote remains a powerful life lesson. The mega-mogul said:

The difference between successful people and really successful people is that really successful people say no to almost everything.

Buffett’s advice is a bull’s-eye to our conscience. We have to know what to shoot for to simplify our lives. It means saying no over and over again to the unimportant things flying in our direction every day and remaining focused on saying yes to the few things that truly matter.

  1. Invest in your personal development

What assets should you be investing in the most? In a 2019 interview, Buffett said: “By far the best investment you can make is in yourself.”

As Buffett has repeatedly taught us, it means to never stop acquiring knowledge — the kind of knowledge that betters yourself as a whole person, not just as an investor.

Buffett’s lifelong pursuit of learning, which he shares with his longtime Berkshire Hathaway partner and colleague Charlie Munger, is the secret sauce of his success.

  1. Model the leadership behaviors of the best managers

In Buffett’s 2015 letter to shareholders of Berkshire Hathaway, he summarized how one arrives at leadership greatness in a few words:

Much of what you become in life depends on whom you choose to admire and copy.

The quote was in reference to Tom Murphy, who taught Buffett everything he learned about managing a company. Murphy, who was Buffett’s biggest admirer, gave plenty of lessons on the best management practices that Buffett has adapted for his own companies, including:

  • Give autonomy to workers.
  • Delegate your authority effectively and wisely.
  • Hire for integrity.
  1. Build a positive reputation

Buffett’s reputation is founded on his principled and level-headed approach to his personal and professional life. When it comes to building a good reputation, these are some things worth prioritizing:

  • Establishing trust, transparency, and fairness
  • Offering good value and high-quality products and services
  • Treating people with dignity and respect
  • Communicating clearly and promptly
  • Providing a service to the community

You should treat your business practice as a reflection of yourself, and that means being thoughtful and considerate of how your decisions affect others. If you embrace professional opportunities as a chance to add value to your community, your reputation will reflect your own personal growth.

Inc. helps entrepreneurs change the world. Get the advice you need to start, grow, and lead your business today. Subscribe here for unlimited access.

Salvito’s Pizza Bar

When John Esposito opened a pizza bar named after his two sons (Salvi and Vito) he was determined to bring authentic Italian flavours that reflect his family’s heritage and he has done exactly that with spectacular success. The pizzas at Salvito’s are wonderful.

The Esposito name will be familiar to many Nelsonians, the family is part of the ‘Little Italy’ group of immigrants who established market gardens on The Wood four generations ago and who made the successful transition to living life in New Zealand with shear hard work. It’s fair to say the strong work ethic has rubbed off on the latest generation of Esposito’s, even if they no longer grow tomatoes in The Wood.

I have known John for more years than I care to remember and have watched the various businesses he established and owned flourish, businesses that have brought a touch of Italy to Nelson. He was one of the original investors who set up Mediterranean Foods in the region some 20 year ago, starting with a store on Halifax St before expanding into supplying Mediterranean food products to cafes and restaurants across the top of the South Island.

After selling the retail shop (now Prego and Comida) he and his business partner focused on growing the wholesale and distribution side before he eventually sold his shares to focus on his involvement in the tourism industry in Christchurch. We all know that when Covid hit last year, tourism was significantly affected across the whole country and as John says “we had to do something else to make a living – and fast.”

However this isn’t his first stint making pizzas, he was instrumental in establishing a wood fired pizza oven at the Italian Club in lower Trafalgar St and cooked up traditional food for their Friday night pizza nights where he worked as a volunteer for a loyal following of locals for some 12 years.

With his background in Mediterranean foods, his Italian heritage and pizza making experience it’s no wonder he and his sons have got the perfect recipe for tasty food at Salvito’s.

And it’s the food that people keep going back for. As testament to what people think of the pizza’s at Salvito’s just look at the five-star reviews they have on Google, Trip Advisor and Facebook – a perfect five-star record across all three platforms. “We don’t take these wonderful reviews for granted and do everything we can to maintain this standard” says John.

I wanted to know why the food is so good, “it starts with the very best ingredients we can source and then we take time to use traditional methods to make the pizzas.

“For example, we use Italian Caputto 00 flour from Naples and it takes a two-day slow rise to get the dough ready for baking. It has a 60% water hydration, and proves for 24 hours before we shape it into balls, and prove again for another 24 hours before its ready. It’s been a steep learning curve because water content, yeast, humidity, and oven temperature all play a part and we want to make it perfect, every time.

“We are committed to our food being authentic, introducing recipes and flavours we grew up with and are based on traditions that came from Italy 100 years ago. The flavours we have today might not be so common in modern Italy for example, but more based on our family heritage from those early immigrants.”

Lisa Molnar, (John’s cousin who helped a lot in the establishment) says it’s the simple things that last the test of time, for example “the pork sausage we make is made the same way our great grandfather would have made it and begins with a whole shoulder of pork that is hand cut on the premises, then ground, and mixed with spices. Some of the ingredients you can get on the banks of the Maitai River like our grandparents did, we aren’t allowed to do that now because of food regulations but the essence of using traditional ingredients is paramount.

“The flavour is the same as it was when being cooked when we were kids, we had tomato gardens and tomatoes were always being cooked and bottled. Like then, we add extra virgin olive oil to give our tomato real sauce depth, then garlic, basil and traditional seasoning.”

John says “the focus is on sourcing the very best ingredients including, oils, tomatoes, and specialty products. Lisa helped us experiment with various combinations to match the flavours of toppings for each different pizza, then add specially chosen cheeses to match.

“Our importer brought a mountain of ingredients to Nelson specifically to trial and we spent four days playing with old familiar flavours. Things like Truffle paste, Nduja paste, Gorgonzola and Taleggio cheeses, Friarelli, and Mortadella; it was amazing.

“We even grate our own parmesan cheese; we buy Italian Parmesan wedges that have been cut from a wheel and grate it ourselves rather than buying a standard pre-grated product that you might find in the supermarket. These touches make a real difference to flavour.”

And working with his two sons Salvi and Vito on this project has been the silver lining for John. “it’s like the fun and adventures we had when the kids were young have just continued on, morphing into a new and exciting era that we are enjoying together. But it can stretch them too and that’s a good thing. My job is to expose them to new challenges and pressure within the business, raising the bar gradually so they can more readily take on things that life throws at them. It’s a wonderful family experience for all of us.”

For me, the pizzas at Salvito’s Pizza Bar are the best in town, totally authentic flavours of Italy but made right here in Nelson.

Published in the Nelson Mail 05.05.2021

Residential Tenancies Amendments Act 2020

If you own a residential rental property you should be aware of the significant changes enacted last year, but here is a summary of the major changes and dates.

NOTE: – These are different to the Healthy Homes requirements that are covered under different legislation

Landlords and tenants need to understand the recent changes to tenancy law and how this will affect them.

All landlords, including boarding house landlords, must comply with various legal obligations as governed by the Residential Tenancies Act (the Act). Starting from August 2020, parts of the Act are being changed by the Residential Tenancies Amendment Bill.

The changes are taking effect at three key dates:

Phase 1: 12 August 2020

Phase 2: 11 February 2021

Phase 3: By 11 August 2021

Phase 1: Law changes take effect 12 August 2020

Transitional and emergency housing exempt from the Act

From 12 August 2020, transitional and emergency housing will be exempt from the Residential Tenancies Act where the housing is:

  • funded (wholly or partly) by a government department, or
  • provided under the Special Needs Grants

This exemption is applicable for all people (new and existing clients) in transitional and emergency housing that meets the criteria above.

Providers of transitional and emergency housing will still be able to opt into parts of the RTA if they wish, by agreeing in writing with the client which parts will apply.

Rent can only be increased every 12 months

From 12 August 2020, rent increases are limited to once every 12 months. This is a change from once every 180 days (six months). Any rent increase notices given to tenants from 12 August 2020 must comply with the new 12-month rule. If a notice was given before 12 August 2020, it is still within the 180-day rule.

Phase 2: Law changes take effect 11 February 2021

Changes to multiple parts of tenancy law

From 11 February 2021, multiple changes to tenancy legislation will take effect. More details will be available closer to the time. The changes will cover:

Security of rental tenure

Landlords will not be able to end a periodic tenancy without cause by providing 90 days’ notice. New termination grounds will be available to landlords under a periodic tenancy and the required notice periods will change.

Changes for fixed-term tenancies

All fixed-term tenancy agreements will convert to periodic tenancies at the end of the fixed term unless the parties agree otherwise, the tenant gives a 28-day notice, or the landlord gives notice in accordance with the termination grounds for periodic tenancies.

Making minor changes

Tenants can ask to make changes to the property

and landlords must not decline if the change is minor. Landlords must respond to a tenant’s request to make a change within 21 days.

Prohibitions on rental bidding

Rental properties cannot be advertised without a rental price listed, and landlords cannot invite or encourage tenants to bid on the rental (pay more than the advertised rent amount).

Fibre broadband

Tenants can request to install fibre broadband, and landlords must agree if it can be installed at no cost to them, unless specific exemptions apply.

Privacy and access to justice

A suppression order can remove names and identifying details from published Tenancy Tribunal decisions if a party who has applied for a suppression order is wholly or substantially successful, or if this is in the interests of the parties and the public interest.

Assignment of tenancies

All requests to assign a tenancy must be considered. Landlords cannot decline unreasonably. If a residential tenancy agreement prohibits assignment, it is of no effect.

Landlord records

Not providing a tenancy agreement in writing will be an unlawful act and landlords will need to retain and provide new types of information.

Enforcement measures being strengthened The Regulator (the Ministry of Business, Innovation and Employment) will have new measures to take action against parties who are not meeting their obligations.

Changes to Tenancy Tribunal jurisdiction

The Tenancy Tribunal can hear cases and make awards up to $100,000. This is a change from $50,000.

Phase 3: Law changes take effect by 11 August 2021

Tenancies can be terminated if family violence or landlord assault has occurred

The below provisions must come into effect by 11 August 2021, but may come in earlier if the Government agrees (using an Order in Council):

Family violence: tenants experiencing family violence will be able to terminate a tenancy without financial penalty.

Physical assault: a landlord will be able to issue a 14-day notice to terminate the tenancy if the tenant has assaulted the landlord, the owner, a member of their family, or the landlord’s agent, and the Police have laid a charge against the tenant in respect of the assault.

More information

Reform of the Residential Tenancies Act 1986 (Ministry of Housing and Urban Development) Residential Tenancies Amendment Act 2020 (New Zealand Legislation website)

Tenancy.govt.nz (MBIE/Tenancy Services have developed a factsheet that summarises the changes) Source: tenancy.govt.nz/law-changes

Xero Starter Plan update

Did you know Xero have recently made some big changes to their starter plan*?

No business is too small for this Xero Starter plan, whether you work alone or employ a whole team you can spend less time working in spreadsheets and more time working on projects.

What’s changed?

  • Unlimited bank reconciliations

Xero has removed the limit on bank reconciliations so you can keep a close eye on money coming in and going out

  • Send 20 invoices a month

Xero have increased the invoice limit to 20. That is roughly one invoice for each business day in a month

Xero’s Starter Plan has all the tools needed to keep track of your accounts no matter how small your business, including:

Online invoicing and quotes made easy

  • Send up to 20 personalised, professional invoices and quotes each month. Plus, set up automated invoice reminders and spend less time chasing payments.

Paying bills is painless

  • Enter five bills each month, see when upcoming payments are due, schedule payments and batch pay multiple suppliers in one go.

Simple bank reconciliation

  • Keep track of cash flow effortlessly with bank reconciliation in Xero. Save time on admin and get daily updates on your business.

Capture bills and receipts with Hubdoc

  • Automate manual bookkeeping tasks like entering bills and receipts. Hubdoc extracts key information from each bill or receipt so it’s ready to copy into Xero.

If you are thinking about making the move to Xero, give us a call or email and we will be happy to assist ?

Contact Ellie Harris for software support and training, she can tell you about all the options you have.

*Note that all other starter plan inclusions and limits remain the same.

Proper Crisps seed crackers

Any business owner will tell you that to succeed you need to keep moving your business forward; if you sell a service then you need to make sure you keep improving and delivering value for money, but if you make a product then you need to keep innovating because human nature means we get a little bored with the same old things and want to try new flavours.

One business that knows all about exploring new flavours is Proper Crisps, they started with a humble but perfectly formed salted potato crisp but have expanded the range of flavours they offer as well as using different vegetables to make their delicious crisps.

Mina Smith (Mrs Head Potato) dropped in to see me recently with some samples of a new product Proper Crisps have added to their range, and this time it isn’t a fried crisp.

Mina Smith (left) and Line Hart with freshly baked Crackerbread

Mina told me she met Line (pronounced Lena) Hart the owner of a business that handmakes Danish Crackerbread called knaekbrod, a traditional Danish seed cracker. “Line had won an award for her crackers and we tasted them and thought they were really good, so we introduced them to a Nelson City Fresh Choice to help her expand her market.”

After Covid-19 Line took a hard look at her business because her lease was coming up for renewal, “she was using a very labour intensive process that was just too hard for her to do if she was going to grow her business so she decided to close down.”

When Mina and Ned heard about the closure they contacted Line to find out why, because the cracker mix is hand rolled it is hard on the body and the lease renewal coincided with her running out of packaging so she decided she wanted to spend more time with her family.

In true entrepreneurial fashion Mina saw an opportunity to purchase the equipment used to make the crackers and add them to the Proper Crisps business. “What we saw in the product was that it is primarily just seeds, it’s a healthy, baked product made from seeds and oats with one flavour made using rye flour and one with regular flour.

“We had been wanting to add another snack line and had been exploring bars and other options. The downside of snack bars is that people want sweetness while these crackers are just healthy and tasty.”

Knaekbrod Avocado and Cheese

So Ned and Mina bought the production equipment from Line and set up a bakery facility in a building they had used for storage with the end result being a very tasty baked seed cracker that has had a proper makeover.

These crackers are perfect with cheese, loaded with things like tomatoes and cucumber for lunch or just to snack on any time of the day.

Published in the Nelson Mail 28.10.20

Wine Picks

Tiritiri  by Neudorf Pinot Rose 2020 – RRP $25 4.5 stars

Lovely citrus freshness enlivens the red fruits flavours (think cranberry, slightly under ripe strawberries) while the small amount that was fermented in old oak barrels (7%) adds roundness and complexity. A familiar streak of powdery minerality weaves its way through the palate.

The 2020 Tiritiri Rose by Neudorf is dry, yet juicy and packed with flavour making it a serious Pinot Noir Rose that deserves to be treated as a great food wine rather than a light quaffing wine – even though it is so dangerously easy to drink you can do that too!

Lake Chalice Plume Chardonnay 2016 RRP $49.99 4.5 stars

This is a powerful yet incredibly well balanced wine. Rich upfront with delightful lemon meringue citrus in the very long, juicy finish. A beautiful linear, chalky minerality with taut acidity provides the structure for the citrus dominant flavours to grab on to.

The age on the wine adds another layer of complexity, it is drinking beautifully right now but will also cellar nicely for another 5-8 years.

Xero – Saving Files in Xero

Did you know that Xero has an inbuilt online file management system? With Xero file library you can keep all your files (i.e. receipts, bills, images) organised in Xero.

The file library is located under your organisation name on the left-hand side of your blue taskbar.

Your Xero file library contains an Inbox and Contracts folder, and you can add any additional folders you need.

Using the Xero file library is easy, either:

  • upload files to the file library (left-hand option) or
  • email files directly to the Inbox folder (right-hand option, using your unique Xero inbox email address)

Whenever you see the attachment icon in Xero, you can then attach these files to individual transactions, items, and emails.

Follow this link for more information on how to use files in Xero: https://central.xero.com/s/topic/0TO1N0000017kqDWAQ/files-in-xero#business